Vegan Rasta Pasta
If you’re craving something spicy and creamy, this vegetarian rasta pasta recipe is it! It’s deliciously creamy with a fair amount of heat though it’s easily adjustable to your own tastes. It’s a hearty and satisfying vegan pasta recipe the whole family will love!
Servings 4 servings
Calories 526kcal
Ingredients
Jerk Tofu
- 14 ounce package super firm tofu or pressed extra firm
- 2 tablespoons cornstarch
- 1 tablespoons Jamaican jerk seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 1 tablespoons coconut oil or vegetable oil
- 1 small onion chopped, about 1 cup
- 1 green bell pepper sliced into ¼ inch slices
- 1 red bell pepper sliced into ¼ inch slices
- 1 orange bell pepper sliced into ¼ inch slices
- 1 yellow bell pepper sliced into ¼ inch slices
- 12 ounce penne pasta
- 1 scotch bonnet deseeded and chopped, optional (habanero peppers, jalapeno, or rocoto)
- 3 cloves garlic chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 cup vegetable broth
- 1 can coconut milk
- 2 tablespoons nutritional yeast can also use parmesan cheese
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Garnish with green onions parsley, or parmesan cheese
Instructions
Make the Tofu
- Preheat the oven to 400° F or air fryer to 375° F.
- Cut the tofu into small cubes. Mix together the cornstarch, jerk seasoning, paprika, salt and pepper in a small bowl. Toss the tofu in the spice mixture to coat. Place it in a single layer in the air fryer basket or on a baking tray.14 ounce package super firm tofu or pressed extra firm, 1 tablespoons Jamaican jerk seasoning, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons cornstarch
- Cook in preheated air fryer for 12-15 minutes at 375° F or in oven for 18-22 minutes at 400° F.
Make the Pasta
- Heat coconut oil olive oil in a large skillet and add the onion and peppers. Cook them for about 8 minutes to soften. Cook longer if you prefer them a bit softer.1 tablespoons coconut oil or vegetable oil, 1 small onion, 1 green bell pepper, 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper
- While the peppers are cooking, cook the penne according to package directions. When ready, drain and set aside.12 ounce penne pasta
- Add the garlic, chile pepper, and Jamaican jerk seasoning to the veggies and cook for one minute, stirring frequently.1 scotch bonnet, 3 cloves garlic chopped, 2 tablespoons Jamaican jerk seasoning
- Add the vegetable broth, coconut milk, and nutritional yeast to the veggies. Bring to a boil, remove a few spoonfuls of the sauce and mix with one tablespoon of cornstarch to create a slurry. Add back to the pot and cook until slightly thickened. Add salt and pepper to taste. Toss with the tofu and pasta. Serve garnished with green onions.1 cup vegetable broth, 1 can coconut milk, 2 tablespoons nutritional yeast, 1 tablespoon cornstarch, Salt and pepper to taste, Garnish with green onions
Notes
Be sure to check the full post above for more about the ingredients, substitutions, variations, how to store, storage suggestions, and more!
- Handle chili peppers with caution. I highly suggest wearing gloves when handling chilies and washing your hands well after prepping. Nothing is worse than later rubbing your eye only to find out there is still some residue on your fingers.
- Remove the seeds and membrane from your chili peppers to reduce the spiciness.
- Like your tofu crispier? Cook it in the air fryer or oven longer to give it a firmer and crispier texture.
- Adjust the spiciness. You can control the heat by using more or less chili pepper, choosing a milder chili, and also using a mild or hot Jamaican jerk seasoning.
- Salt your pasta water! It’s understated how much difference it makes to the flavor of your food to cook your pasta in salted water. You want the water to be fairly salty – think “like the ocean”!
Nutrition
Calories: 526kcal | Carbohydrates: 86g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 639mg | Potassium: 668mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3981IU | Vitamin C: 161mg | Calcium: 182mg | Iron: 4mg
